Roasted Eggplant with Tahini
Whole roasted eggplant baked in the oven with olive oil, crushed garlic and served with tahini, tomato and hot pepper
- AppetizersType
- EasyDifficulty
- 15-30 minPrep. Time
- 5Serving/Unit
Ingredients
The Roasted Eggplant
Eggplant, 1 medium unit
Lemon juice, 2 tablespoons
freshly squeezed
Garlic, 3 cloves
crushed
Salt, 1/4 flat teaspoon
Olive oil, 1/4 cup
The Tahini
Raw tahini, 1/2 cup
Water, 1/2 cup
Lemon juice, 1/4 cup
freshly squeezed
Salt, 1 flat teaspoon
Parsley, 1/4 cup
chopped
The Decoration
Tomato, 1/2 medium unit
cut into cubes
Hot green pepper, 1/2 medium unit
chopped
Mint, 1 tablespoon
chopped
Preparation
1. Burn the whole eggplant on the stove, and every 2 minutes rotate it so that it burns on all sides until it is all burnt and slightly sooty.2. Cool, gently remove the black peel and put in a colander for about 15 minutes to drain the excess liquid.3. Transfer the whole eggplant to a baking tray, slice it slightly and drizzle with lemon juice.4. Make a spread from the crushed garlic, salt and olive oil, spread on the eggplant and bake in the oven at 390°F (200°C) for about 10 minutes.5. Meanwhile, prepare tahini in the desired texture (mix well the tahini ingredients).6. Transfer the baked eggplant to a serving plate, drizzle the prepared tahini over it and garnish with diced tomato, hot pepper and mint.7. Bon appetite (:Total time: 30-60 min
The spices in the recipe are according to personal taste.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 241 cal | 148 cal |
| Proteins | 5 g | 3 g |
| Carbohydrates | 11 g | 7 g |
| Fat | 20 g | 13 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Aneam Gender
Delicious vegan appetizer